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Mushroom Wellington

Mushroom Wellington is the vegetarian cousin of the much meatier Beef Wellington. It is simple to prepare, ready in 30 minutes, and bursting with flavor.

Three years ago last July, I dressed up all fancy-like, and went to dinner with my parents at a tiny French restaurant downtown. When I opened the door, I thought, “Did they just start playing the love song from Phantom of the Opera?”

I walked in farther and thought, “Huh.. We’re the only ones here. That’s nice.”

Then I walked a little farther in, past a little half-wall, where I stopped in confusion.

“What’s the boyfriend doing here? Why is he crouched down on his knee? Why is he holding that sparkly ring? (Pause for mental comprehension)– HE’S HOLDING A SPARKLY RING!”

Portobello Mushrooms

What else do I remember from that night? For one, trying to convince my parents to try escargot (they declined), trying to eat said escargot with shaky hands, and the wonderful, decadently delicious Portobello Wellington that I attempted to eat while recovering from shock.

We’ve been back to that little French bistro several times since that night, however it’s one of those wonderful places where the chef changes the menu seasonally. Do you see my problem? “Changes The Menu!”

The seasonal menu changes mean that, while I’ve always left ecstatically food happy, I’ve never seen my beloved Portobello Wellington again. The solution to the Case of the Missing Mushroom? Cook it myself!

Scrape the gills out of the mushrooms

Set the mushroom on a piece of puff pastry, stuff it, and fold the pastry together

Making Mushroom Wellington

Mushroom Wellington is the vegetarian cousin of the much meatier, and beefier, (hence the name!) Beef Wellington. This vegetarian version is simple to prepare, ready in 30 minutes, and is bursting with flavor.

The large mushroom caps are lightly roasted, along with some julienned red bell pepper slices. While the veggies are roasting, cut some puff pastry into squares.

Next, set one mushroom cap, rounded side down, onto the pastry. Brush the inside of the pastry with an egg white to help it from getting soggy while cooking.

Next, fill the cap with the peppers and goat cheese.

Quick Tip: Don’t like goat cheese? You can use cream cheese or mascarpone instead!

Pull the pastry up around the mushrooms. Fold the pastry around the stuffed mushroom. Seal the pastry by adding a drop of water to the top fold, and smooth it down with your finger. Brush the top with more egg white. Bake until the pastry top is golden, or about 15 minutes.

Enjoy this fanciful dinner of mushroomy deliciousness for a special occasion, or just because you want to devour something amazing.

How clever!! I love this idea for dinner and for little baby portobello appetizers for dinner parties! I love how ‘meaty’ portobello mushrooms are, so it just makes sense to make this recipe.

Also, love your recap of the proposal – isn’t it an amazing feeling of going from confusion to understanding what is happening with the sparkly ring? 🙂 This brought back awesome memories of our engagement, thank you for the smile!!

Love the story behind this! What a good boyfriend, knowing exactly what would make you smile – food! …I mean a sparkly ring. ? Also this looks fantastic. I LOVE mushrooms and don’t have nearly enough mushroom recipes. Pinning!

That’s such a sweet story!!! I love mushrooms AND I love puff pastry (maybe a little too much, lol), I’ve never thought of doing a wellington version like this before, but definitely have to try it! I have, like, 3 boxes of puff pastry home in my freezer so this would be the perfect use for some of it. Pinned 🙂

aww, what a great memory and how wonderful you can go back to the restaurant often! Im a big beef eater and LOVE beef Wellington, but Im also a HUGE mushroom lover and this will be perfect for out new dietary plans of eating less red meat and more fish and veggies! What a brilliant idea! Pinned this! 🙂